This versatile compote is perfect for topping savory grilled or roasted chicken. It also pairs well with creamy cheeses for easy, elegant crostinis.
- 4 ripe Bartlett pears, cored and diced
- 2 sprigs fresh rosemary*
- Juice of 1 lemon
- ½ cup sugar
- ½ cup water
- *For a more subtle rosemary flavor and easy removal after cooking, tie the herbs in a sachet or square of cheesecloth.
In a medium saucepan, combine the pears, rosemary, lemon juice, sugar, and water. Bring to a boil, then reduce heat to low and simmer, uncovered, until the mixture thickens, about an hour. Stir at regular intervals, until desired consistency.